Make Thai Kitchen Peanut Satay Sauce In Just 10 Minutes
Thai Kitchen Peanut Satay Sauce is a quick, creamy Thai-style sauce made with peanuts, coconut milk, and spices—perfect for satay, bowls, or dipping.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup peanuts (unsalted, roasted)
- 1 cup coconut milk
- 2 tablespoons sugar
- 2 tablespoons soybean oil
- 1 tablespoon tamarind paste (or 1 teaspoon lime juice as a substitute)
- 1 tablespoon sesame seeds
- 1 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon turmeric powder
- 1 tablespoon tapioca starch (or cornstarch as a substitute)
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 1 stalk lemongrass (crushed and finely chopped)
- 1 teaspoon salt
- 1 teaspoon lime zest
Instructions
- 1
Now grind the roasted peanuts until smooth. For thicker paste, coarse-grind.
- 2
In a medium-sized hot pan, heat soybean oil. Add chopped shallots, garlic, and lemongrass. Stir until fragrant and golden brown.
- 3
Add turmeric powder, red chili flakes, and sesame seeds into the pan. Stir for a minute to allow the spices to toast.
- 4
Pour in the coconut milk and tamarind paste and mix well. Slow pour peanut paste and stir into it.
- 5
Dissolve tapioca starch in 1 tablespoon water and add into the pan. Cook continuously to avoid lumps and simmer sauce for about 5-7 minutes until the desired sauce thickens.
- 6
Add sugar, salt, and lime zest. Taste and season as needed. Sweet tends to add a little more sugar. Sour adds squeezes of lime juice.
- 7
Once cooled, decant sauce into a clean jar. Place in fridge for storage for up to one week.